Sweet, crunchy, crisp, and delicious. Candy apples have always been a crowd-pleaser and kid-favorite and are super simple to make.
6 apples (Granny Smith or Macintosh)
6 wooden skewers or chopsticks
2 cups granulated sugar
2/3 cups water
1/3 cup light corn syrup
1/2 teaspoon cinnamon
1/2 to 1 teaspoon of Red Food Coloring
Wash your apples (see below), preferably the day before you plan to make your candy apples. Then, refrigerate. (Starting with cold apples is best!)
When your apples are prepped and ready, combine the sugar, water, and corn syrup in a heavy-bottomed saucepan over medium-high heat. Bring the mixture up to a boil, and continue boiling until the candy mixture reaches 300° (the hard crack stage). Using a Candy Thermometer for this step is best, but you can always go 'old school' and use a glass of cold water and a little bit of your boiling sugar to test for the hard crack stage.
Meanwhile, prepare a baking sheet with a Silicone Baking Mat, or parchment paper and a generous amount of cooking spray. Set aside. Remove the apples' stems and pierce each apple's top with a skewer or chopstick.
Once the candy mixture has reached 300°, remove the saucepan from the heat and slowly stir in the food coloring and cinnamon. Work quickly but carefully. The candy is extremely hot. Hold the skewer of the first apple and swirl it in the candy mixture, coating the entire apple. Allow the excess candy to drip back into the pan for a few seconds, and set the apple on the prepared baking sheet. Continue coating all of the apples.
Cool the apples at room temperature for about 20 to 30 minutes before serving. Store at room temperature and enjoy within two days.
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